WAGON WHEELS WITH ARTICHOKE PESTO

Best of the Best Vol. 11from the editors of Food & WineEveryday PastaGiada De LaurentiisWho says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.Serves 4 to 6

DirectionsBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Transfer the artichoke pesto to a large serving bowl and stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a saucelike consistency. Serve.

Editor's Note: This nutty, fresh-tasting pesto is wonderful spread on sandwiches, or served with pita chips as a Mediterranean-style dip.